Upload
jeremy-brown
View
217
Download
0
Tags:
Embed Size (px)
Citation preview
CHAPTER 1CHAPTER 1
OVERVIEW OF HEALTHYOVERVIEW OF HEALTHYEATING HABITSEATING HABITS
Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Role of the Dental HygienistIdentify harmful dietary habits that may initiate
oral diseasePromote health and wellness as a health
professionalOpportunity to see patients on a more regular basis
than many other health professionalsSupport interventions initiated by other healthcare
professionalsIdentify patients needing referral to a registered
dietitian for complex nutrition needs that may ultimately affect general health
2
3Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Basic Nutrition
NutritionProcess by which living things use food to obtain
nutrients for energy, growth, and maintenance
Essential nutrientsSubstance obtained from food that the body cannot
produce in sufficient quantities to meet physiological requirements
4Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Classes of Nutrients
MacronutrientsWater*ProteinsCarbohydratesFatsAlcohol
MicronutrientsMineralsVitamins
5Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Basic Conceptsof Nutrition
Good nutrition evaluated in context of patient’s:Physiological needs for essential nutrientsNutrient content of the foodCultural or environmental circumstancesPersonal preferences
Encourage variety of foods to minimize nutrient deficiencies or excesses
6Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
US Governmental Nutrition ConcernsBefore 1977, concern was nutritional
deficienciesCurrent concerns outlined by the Surgeon
General include prevention of chronic diseases related to dietary intake, including:Cancers, stroke, diabetes mellitus, atherosclerosis,
and coronary heart disease
7Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Objectives involving nutrition include:22 objectives relate to nutrition/weight; 17 objectives
relate to oral health Increase Quality of Life (QoL) & length of lifespan Eliminate health disparities among racial/ethnic groups Create social/physical environments promoting good health Promote QoL, health development, healthy behaviors for all
age groups Reduce childhood obesity Increase numbers of community water systems containing
optimal amounts of fluoride Increase proportion of children with dental sealants
Healthy People 2020 Nutrition Objectives
8Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Dietary Reference Intakes (DRIs)Estimated average requirement (EAR)
Amount of nutrients estimated to meet needs of half of healthy individuals in specific age and gender group
Recommended dietary allowances (RDAs)Sufficient amount of nutrients to meet requirements of
nearly all (97% to 98%) healthy individuals
9Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Dietary Reference Intakes (DRIs)Adequate intake (AI)
Average amount of nutrient that appears to maintain a defined nutritional state; more tentative than an RDA
Tolerable upper intake level (UL)Maximum daily level of nutrient intake that probably
will not cause adverse health or toxic effects for most individuals
10Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Acceptable macronutrient distribution range (AMDR) (see Table 1-1)Ensures sufficient intake of essential nutrients while
reducing risk of chronic disease
Estimated energy requirementEnergy intake that is predicted to maintain energy
balance
Dietary Reference Intakes (DRIs)Dietary Reference Intakes (DRIs)
11Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
DRIs: Dental Hygiene Considerations
Guidelines apply to average daily intakesIndividual’s specific requirement unknown
Encourage a variety of healthy food choicesDRIs are guidelines for healthy peopleUL may be used to warn patients against
megadoses of nutrients
12Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Dietary Guidelines for Americans 2010
Issued by USDA and HHS; updated every 5 yearsAuthoritative advice for people
2 years and older about how good dietary habits can promote health and reduce risk for major chronic diseases
Address diet, physical activity, and other issues promoting healthy eating and food safety
U.S. Department of Health and Human Services and U.S. U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. Department of Agriculture. Dietary Guidelines for Americans, 2005.
6th ed. Washington, D.C.: U.S. Government Printing Office, 6th ed. Washington, D.C.: U.S. Government Printing Office, January 2005 January 2005
13Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Dietary Guidelines for Americans 2010
Key recommendationsAdequate nutrients within
kilocalorie needsWeight managementPhysical activityFood groups to encourageFats and carbohydratesSodium and potassiumAlcoholic beveragesFood safety
From U.S. Department of Health and Human Services and U.S. From U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th ed. Washington, D.C.: U.S. Government Printing 2005. 6th ed. Washington, D.C.: U.S. Government Printing
Office, January 2005. Office, January 2005.
14Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Dietary Guidelines for Americans 2010: Dental Hygiene Considerations
Apply only to healthy individuals >2 years of ageEncourage nutrient-dense food: whole grains,
fruits, and vegetablesEncourage moderation in salt, sugar, and
alcohol intakeEncourage intake of fluoridated water
MYPLATE
15Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
16Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Pyramid System
17Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Pyramid System: Guiding Food Pyramid System: Guiding PrinciplesPrinciples
Overall Health
Up-to-Date Research
Total Diet
Useful Realistic
Flexible Practical
Evolutionary
18Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Pyramid SystemMyPyramid was
designed to help people make food choices for meeting nutrient requirements
Foods are grouped according to nutrient content
19Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Total estimated Discretionary = energy — Essentialcalories requirement calories
Discretionary calories* may be used to:Discretionary calories* may be used to:Increase amount of food selected from a food groupIncrease amount of food selected from a food groupConsume foods that are not in the lowest fat form—Consume foods that are not in the lowest fat form—
such as 2% milk or items that contain added sugarssuch as 2% milk or items that contain added sugarsAdd oil, fat, or sugar to foodsAdd oil, fat, or sugar to foodsConsume alcohol (for those who consume alcohol)Consume alcohol (for those who consume alcohol)
Food Pyramid System Message: Food Pyramid System Message: Discretionary CaloriesDiscretionary Calories
20Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Pyramid System Message: Physical Activity
In the Dietary Guidelines:Engage in regular physical activity
and reduce sedentary activities to promote health, psychological well-being, anda healthy body weight
In MyPyramid and MyPlate graphics:Steps and person on them symbolize
physical activity should be a part of everyday healthy living
21Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Pyramid System Message: Proportionality
In the Dietary Guidelines: Adopt a balanced eating pattern
Sufficient amount of fruits and vegetables 3 or more ounce equivalents of whole-grain products
per day3 cup equivalents per day of fat-free or low-fat milk or
milk productsIn MyPyramid and MyPlate graphics: Color bands clarify proportionality
22Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Pyramid System Message: Moderation
In the Dietary Guidelines:Limit intake of saturated and trans fats, and choose
products low in these fats Make choices of meat, poultry, dry beans, and milk
products that are lean, low fat, or fat freeChoose and prepare foods and beverages with little
added sugars or calorie sweetenersIn MyPyramid and MyPlate graphic:Food group bands narrow from
bottom to top suggesting to eat nutrient-dense forms of foods
23Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Food Pyramid and MyPlate Systems: Dental Hygiene Considerations
Provide information to patients about relating positive changes in dietary lifestyle changes
Use the systems for evaluating adequacy of a patient’s dietEliminating food groups may lead to inadequate intake of
nutrientsIf only nutrient-dense foods are selected,
discretionary kcal can be used on other foods
The slogan “Steps to a Healthier You” suggests improvement should happen in stages over time
24Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
1. Start with exercise
2. Focus on food, not grams
3. Go with plants • Eat a plant-based diet
4. Cut back on American staples, e.g., red meat, refined sugars, and grains
5. Take a multivitamin and alcohol use in moderation
Copyright © 2008 Harvard University. For more information about the Healthy Eating Copyright © 2008 Harvard University. For more information about the Healthy Eating Pyramid, please see The Nutrition Source, Department of Nutrition, Harvard School Pyramid, please see The Nutrition Source, Department of Nutrition, Harvard School of Public Health, of Public Health, www.thenutritionsource.org; and Willett W, Skerrett P: Eat, Drink, ; and Willett W, Skerrett P: Eat, Drink,
and Be Healthy. Free Press/Simon & Schuster Inc, 2005. and Be Healthy. Free Press/Simon & Schuster Inc, 2005.
Other Food Guides: Healthy Eating Pyramid
25Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Other Food Guides: Eating Well with Canada’s Food Guide
Steps toward better health and a healthy body weight include:Eat recommended amount and
types of food each dayLimit foods and beverages high
in calories, fat, sugar, or salt (sodium)
Be active every day
From Eating Well With CanadaFrom Eating Well With Canada’’s Food Guide (2007), Health s Food Guide (2007), Health Canada. Reproduced with permission of the Minister of Public Canada. Reproduced with permission of the Minister of Public
Works and Government Services Canada, 2009.Works and Government Services Canada, 2009.
26Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
FDA-Authorized Health Claims
Qualified health claims Cancer riskCardiovascular disease riskCognitive functionDiabetesHypertensionNeural tube birth defects
27Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.
Daily reference valuesBased on 2000-calorie
diet% DV helps determine
if a serving of food is high or low in a nutrient
From theFrom the Department of Health and Human Services, Food Department of Health and Human Services, Food and Drug Administration. How to Understand and Use the and Drug Administration. How to Understand and Use the Nutrition Facts Label. June 2000, updated July 2003 and Nutrition Facts Label. June 2000, updated July 2003 and
November 2004. Available: November 2004. Available: www.cfsan.fda.gov/~dms/foodlab.html..
Nutritional Labels
Reading Nutritional LabelsWhich has more calories?
Which one has more saturated fat? Which one has more calcium?
From theFrom the Department of Health and Human Services, Food Department of Health and Human Services, Food and Drug Administration. and Drug Administration. How to Understand and Use the How to Understand and Use the Nutrition Facts Label.Nutrition Facts Label. June 2000, updated July 2003 and June 2000, updated July 2003 and
November 2004. Available: November 2004. Available: www.cfsan.fda.gov/~dms/foodlab.html..
Copyright © 2015, 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 28